Smoked Gochujang Seitan Brisket Sliders with Miso-Maple Slaw

• vegan-bbq
• asian-fusion
• seitan-recipe
• gochujang
• plant-based-lunch
• barbecue
• umami
• Emily

Introduction

Hey there! It's Emily, and today I’m bringing the sunshine of California and the bold soul of Asian street food right to your lunch table. We’re whipping up a dish that’s been trending in the fusion scene: a smoky, glazed 'brisket' slider that uses seitan to capture that perfect BBQ texture, elevated with a spicy-sweet Korean kick. It’s complex, it’s messy, and it’s absolutely delicious. Let's get grilling!

Ingredients

• 1.5 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 teaspoon smoked paprika
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon liquid smoke
• 2 tablespoons Gochujang (Korean chili paste)
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cups shredded green cabbage and carrots
• 1 tablespoon white miso paste
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 4 vegan slider buns, toasted
• Pickled cucumbers and sesame seeds for garnish

Instructions

• In a large bowl, whisk together the vital wheat gluten, nutritional yeast, and smoked paprika.
• In a separate measuring cup, combine the vegetable broth, soy sauce, and liquid smoke. Pour into the dry mix.
• Knead the dough for about 3-5 minutes until it becomes firm and elastic. Let it rest for 10 minutes.
• Wrap the seitan tightly in foil and steam for 40 minutes. Once done, let it cool and slice into thin "brisket" strips.
• In a small bowl, whisk the Gochujang, hoisin, maple syrup, and ginger to create the BBQ glaze.
• Heat a cast-iron skillet over medium-high heat with a splash of oil. Sear the seitan slices until crispy on the edges.
• Brush the glaze generously over the seitan, allowing it to caramelize and get sticky for 2-3 minutes.
• Make the slaw by whisking the miso, rice vinegar, and sesame oil in a bowl, then tossing with the shredded cabbage.
• Assemble your sliders: Place a generous pile of glazed seitan on the toasted buns, top with a heap of miso slaw, add pickles, and sprinkle with sesame seeds.

I hope these sliders bring a little vibrant energy to your afternoon! This dish is all about that beautiful bridge between the classic American smokehouse and the deep umami of the East. Don't be afraid to get creative with your toppings—maybe some pickled radishes or a dash of sriracha? Stay bold, stay hungry, and I'll see you at the next BBQ!

Emily